What happens in your brain when you taste food?
Nov, 05 2019
Camilla Arndal Andersen
Neuroscientist
With fascinating research and hilarious anecdotes, neuroscientist Camilla Arndal Andersen takes us into the lab where she studies people's sense of taste via brain scans. She reveals surprising insights about the way our brains subconsciously experience food - and shows how this data could help us eat healthier without sacrificing taste.
The five basic tastes are universally accepted: sweet, salty, sour, bitter and umami. But, based on evidence from Andersen’s EEG experiments, there’s evidence of a new sixth basic taste: fat, which we may sense beyond its smell and texture.
Camilla Arndal Andersen
Tastemaker
Tastemaker
With a solid background in food science, Camilla went on to obtain a doctorate in engineering where she studied people’s sense of taste via brain scans. Today, she continues advancing the field from her position in DuPont’s Nutrition & Biosciences business unit, drawing on her multidisciplinary background. Combining sensory evaluation and physiological measures, Camilla investigates how we sense food in order to engineer healthier foods without compromising taste.
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